Authentic Chinese Five-Spice Grilled Tempeh (五香烤豆豉)

Wok hei is everything. Every family has their version of grilled tempeh, and every family thinks theirs is best. Mine is pretty great, I'll admit. This is the kind of Chinese home cooking that doesn't show off. It doesn't need to. My mother-in-law taught me, and she was right — fresh is non-negotiable. When you respect these basics, the food takes care of itself.

Ingredients

For the Tempeh

1 lb (450g) tempeh, cut into 1/2-inch-thick slices

2 tablespoons five-spice powder

1 tablespoon whole star anise

1 teaspoon whole cloves

1 cinnamon stick (2-inch piece)

1 teaspoon whole Sichuan peppercorns

1 teaspoon fennel seeds

2 dried red chilies

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 green onion, cut into 2-inch pieces (white parts only)

3 tablespoons soy sauce

1 tablespoon dark soy sauce

1 tablespoon rice vinegar

2 teaspoons sesame oil

1 teaspoon honey

2 tablespoons vegetable oil (for marinade)

1 teaspoon Shaoxing wine or rice vinegar

3 tablespoons vegetable oil (for grilling)

Salt and white pepper to taste

For Grilling Vegetables

1 medium red bell pepper (150g), cut into large chunks

1 medium zucchini (200g), cut into 1/4-inch-thick rounds

8 oz mushrooms (cremini or shiitake), halved lengthwise

1 large red onion (200g), cut into 1-inch wedges

2 tablespoons vegetable oil

1 teaspoon salt

1/2 teaspoon white pepper

For Finishing

1 tablespoon sesame seeds (white, black, or mixed)

2 green onions, chopped

Fresh cilantro, chopped

Lime wedges

1 tablespoon oyster sauce (optional)

1 teaspoon chili oil (optional)

Equipment Needed

Outdoor grill or indoor grill pan (cast iron or stainless steel, 12+ inches)

Large mixing bowl (for marinade)

Spice grinder or mortar and pestle

Small skillet (for toasting spices)

Sharp knife (8-inch blade)

Cutting board

Grill brush or wire brush

Long-handled tongs (stainless steel)

Metal skewers or grill marks (for vegetable grilling)

Paper towels

Basting brush or clean kitchen brush

Large measuring cups and spoons

Step-by-Step Instructions

Preparation Phase (15 minutes)

Step 1: Toast and grind spices Place a dry skillet over medium-low heat for 1 minute until warmed. Add 1 tablespoon whole star anise, 1 teaspoon whole cloves, 1 cinnamon stick (broken into 2 pieces), 1 teaspoon Sichuan peppercorns, 1 teaspoon fennel seeds, and 2 dried red chilies. Stir continuously for 4-5 minutes, moving spices around the pan constantly. When the aroma becomes sharp and penetrating (approximately 5 minutes), immediately transfer to a small plate to cool for 2 minutes. Once cooled, place in a spice grinder and pulse 8-10 times until resembling coarse breadcrumbs (approximately 1-2mm pieces). Transfer to a small bowl and add 2 tablespoons five-spice powder if desired. Set aside. Step 2: Prepare the tempeh for grilling Remove tempeh from packaging and pat completely dry using paper towels. Place on a cutting board and slice into 1/2-inch-thick rectangular slices. You should get approximately 8-10 slices. The uniform thickness is critical for even grilling. If tempeh slices are very thick (over 5/8 inch), you can carefully slice them thinner. The slices should fit comfortably on your grill grates with minimal falling through. Step 3: Create the marinade In a large mixing bowl, combine 3 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, 1 teaspoon honey, 2 tablespoons vegetable oil, 1 teaspoon Shaoxing wine, and all the ground spices. Stir thoroughly until the honey dissolves and spices are evenly distributed. The marinade should be thin and pourable. Step 4: Prepare aromatics and marinate tempeh Mince 4 garlic cloves into approximately 2mm pieces and mince 1 tablespoon fresh ginger into similar pieces. Add minced garlic, ginger, and 1 green onion (white part only, cut into 2-inch pieces) to the marinade. Place tempeh slices in the marinade, ensuring each slice is coated on both sides. Gently toss, using your hands to rub marinade into the tempeh's surface. This can be prepared up to 6 hours in advance; if marinating longer than 30 minutes, refrigerate covered. Remove from refrigeration 10 minutes before grilling to bring to room temperature. Step 5: Prepare vegetables for grilling Cut 1 red bell pepper into large chunks (approximately 1.5 inches). Slice 1 medium zucchini into 1/4-inch-thick rounds—consistent thickness ensures even cooking. Halve 8 oz mushrooms lengthwise to expose the interior and create flat surfaces for grilling. Cut 1 large red onion into 1-inch wedges, keeping the root end intact to hold layers together. Place all vegetables in a large bowl, add 2 tablespoons vegetable oil, 1 teaspoon salt, and 1/2 teaspoon white pepper. Toss until evenly coated with oil. The vegetables can be prepped up to 4 hours in advance and refrigerated. Step 6: Clean and heat your grill If using an outdoor grill, preheat to high heat (approximately 400-450°F or until you can hold your hand over the grates for only 2-3 seconds). If using a grill pan, preheat over high heat on your stovetop until a drop of water immediately sizzles and evaporates on contact. Using a grill brush or wire brush, clean the grates thoroughly to remove any old food debris and rust. Well-cleaned grates promote better contact and prevent sticking. Step 7: Oil the grill grates Fold a paper towel into a small square, dip into 1 tablespoon vegetable oil, hold it with tongs, and rub it over the hot grill grates. This creates a non-stick surface and prevents tempeh from adhering. Be careful—the grates are extremely hot. The oil should smoke slightly when contacting the grates, indicating proper heat.

Cooking Phase (18 minutes)

Step 8: Grill tempeh slices (first side) Remove tempeh slices from marinade, allowing excess marinade to drip back into the bowl (reserve this remaining marinade for later use). Place tempeh slices directly on the oiled grates in a single layer without overlapping. Do not move the tempeh for the first 3-4 minutes—this allows proper contact with the grates and grill mark development. You should hear a satisfying sizzle and smell the toasty, charred aroma from the marinade caramelizing. Step 9: Develop grill marks and cook (second side) After 3-4 minutes, gently flip each tempeh slice using tongs. The first side should have distinct grill marks and slight char. Cook the second side for 3-4 minutes undisturbed. The goal is developing similar grill marks on both sides with some light charring around the edges. The tempeh should feel slightly firm when pressed with a finger—not soft like fresh tempeh, but not hard like rubber. Step 10: Add grilled vegetables After the second side of tempeh has cooked 2 minutes, carefully arrange the prepared vegetables directly on the grill grates around the tempeh. They don't need to occupy the same space as the tempeh—you can arrange them on sections of the grill that have more open space. Cook vegetables alongside tempeh for the remaining cooking time (2-4 minutes). Don't move vegetables constantly; let them develop grill marks. Step 11: Check tempeh doneness and vegetable texture After 8 minutes total grilling (4 minutes per side), tempeh should be golden brown with distinct grill marks and slightly charred edges. The exterior should be firm and crispy, while the interior remains slightly soft. Vegetables should be tender-crisp with charred edges—they should have some color development but remain somewhat firm when pierced with a fork. Step 12: Finish and baste with remaining marinade Remove tempeh and vegetables from the grill, placing on a serving platter. Using a brush, baste the hot tempeh and vegetables with the reserved marinade (the unused portion from the marinating step). The residual heat causes the marinade to sizzle and caramelize into a glaze. This final basting adds moisture and intensifies flavor. Step 13: Toast sesame seeds and garnish While tempeh and vegetables are cooling slightly, place a dry skillet over medium heat. Add 1 tablespoon sesame seeds. Toast, stirring constantly, for 2-3 minutes until golden and fragrant. Transfer to a small bowl immediately. Scatter toasted sesame seeds over the grilled tempeh and vegetables. Garnish with chopped green onions (approximately 2 green onions, using both white and green parts) and fresh cilantro. Drizzle with optional oyster sauce or chili oil for additional depth and heat. Step 14: Serve and adjust seasoning Squeeze fresh lime juice over each portion just before eating to brighten flavors and add brightness. Taste and adjust seasoning as needed—the tempeh should be savory and umami-rich with subtle spice background. If needed, add more salt or soy sauce to the serving platter.

Expert Tips for Restaurant-Quality Results

1. Pat Tempeh Dry for Proper Charring Moisture prevents proper caramelization and creates steaming instead of grilling. Pat tempeh slices completely dry before marinating. Even if the marinade makes them slightly wet again, they should still dry somewhat during marinating (especially if refrigerated). The slightly tacky feeling should remain, but there shouldn't be visible liquid pooled on the surface. 2. Don't Skip Grill Mark Development Grill marks aren't just aesthetic—they indicate proper heat contact and caramelization of the marinade. The visual appeal also enhances presentation. Let tempeh sit undisturbed for 3-4 minutes per side to develop these marks. The temptation to move food around the grill must be resisted—movement prevents marks from forming. 3. Reserve Marinade for Final Basting Don't use all marinade for cooking—save the unused portion to baste the finished tempeh. This final glaze adds moisture and intensifies flavor while the residual heat creates caramelization. This technique is particularly important for tempeh, which has lower fat content than meat and can dry out more easily if not properly basted. 4. Use High Heat for Proper Crust Development Your grill should be hot enough that water immediately sizzles and evaporates on contact. Tempeh requires high heat to develop the exterior crust while keeping the interior tender. Low-heat grilling results in soft, mushy tempeh—the opposite of what you want. 5. Consistent Slice Thickness Ensures Even Cooking Tempeh slices should be uniform in thickness (approximately 1/2 inch). Thicker slices may not grill through completely, while thinner slices become too crispy and hard. Use a sharp knife and cut with steady, even pressure to achieve consistent thickness. 6. Vegetables Extend the Tempeh's Grilling Time Naturally Adding vegetables in the final stages of tempeh grilling lets you extend the overall grilling time without over-cooking the tempeh. The vegetables need 3-4 minutes on the grill while tempeh needs 8 total minutes—adding them after 4 minutes on tempeh means they finish together.

Variations and Adaptations

Korean-Inspired Gochujang Tempeh Replace half the soy sauce with Korean gochujang paste (2 tablespoons). Add 1 teaspoon sesame oil and 1 tablespoon honey to balance the paste's heat. The result is spicy, fermented, and complex. Grill following the same method. This fusion variation appeals to those preferring Korean flavor profiles while maintaining the grilled preparation method. Garlic and Scallion Tempeh (蒜香豆豉) Reduce five-spice powder to 1 tablespoon and add 8 minced garlic cloves (instead of 4) and 3 chopped green onions (instead of 1). Add 1 tablespoon oyster sauce to the marinade. This emphasizes aromatic flavors over spice complexity. The result is intensely garlicky and herbaceous—perfect for garlic lovers. Miso-Glazed Tempeh (味噌烤豆豉) Replace half the soy sauce with white miso paste (2 tablespoons, whisked smooth into the marinade). Add 1 tablespoon mirin (sweet rice wine) for sweetness. The result is sweeter, deeper umami, and slightly less spicy. This variation appeals to those preferring umami-forward, less aggressive flavoring. Spicy Sichuan Peppercorn Tempeh (麻辣豆豉) Increase Sichuan peppercorns from 1 teaspoon to 2 tablespoons in the spice blend. Add 2 teaspoons chili oil and 1/2 teaspoon ground white pepper to the marinade. This creates the characteristic "má la" (numbing-spicy) sensation. The peppercorns create a tingling, numbing sensation paired with heat—bold and sophisticated for adventurous palates. Smoky Cumin and Chili Tempeh Replace half the five-spice powder with 2 tablespoons toasted cumin seeds (ground). Add 1 teaspoon smoked paprika and 1-2 dried red chilies to the spice blend. This emphasizes earthiness and smoke over traditional five-spice aromatics. Perfect for those preferring Szechuan-influenced preparations with warming spices.

Storage Instructions

Refrigeration Allow the grilled tempeh and vegetables to cool to room temperature for 15 minutes, then transfer to airtight glass containers. Store in the refrigerator for up to 5 days. The tempeh maintains its firmness and the flavors deepen with time. To reheat, place in a skillet over medium heat or directly on a grill pan over medium heat for 3-4 minutes per side until warmed through. Freezing This dish freezes well for up to 2 months, though the texture becomes slightly softer upon thawing. Cool completely, transfer to freezer-safe containers leaving 1-inch headspace, and freeze. Thaw in the refrigerator overnight. Reheat in a skillet over medium heat for 4-5 minutes per side. The grilled texture remains largely intact after freezing and reheating. Cold Preparation (Serving at Room Temperature) Grilled tempeh is delicious served at room temperature or chilled, making it excellent for meal prep. Prepare the night before and serve cold in grain bowls, on salads, or as a protein component. The flavors actually develop and intensify when served cold—a quality unique among grilled proteins.

Serving Suggestions

Traditional Presentation with Steamed Rice Serve the grilled tempeh and vegetables alongside fluffy steamed jasmine rice. Spoon any pan juices from the grilling over the rice, allowing the flavors to soak in. Garnish with toasted sesame seeds and fresh herbs. This simple presentation showcases the tempeh's grilled flavors and aromatic coating. Noodle Bowl Variation Slice the grilled tempeh into strips and arrange over fresh or cooked noodles (chow mein, ramen, or egg noodles). Top with grilled vegetables and spoon pan juices over everything. Add fresh cilantro, sesame seeds, and optional chili oil. This creates a satisfying one-bowl meal perfect for meal prep or casual entertaining. Composed Salad with Tempeh Slice grilled tempeh into strips and arrange over mixed greens with colorful raw vegetables. Top with grilled vegetables from the same cooking session for mixed textures. Dress with sesame vinaigrette made from sesame oil, rice vinegar, soy sauce, and a touch of honey. Add toasted sesame seeds and crispy wonton strips for texture contrast. Grain Bowl Assembly Create a colorful grain bowl with steamed rice or quinoa as the base. Arrange sliced grilled tempeh alongside grilled vegetables, fresh vegetables (cucumber, avocado, shredded carrots), and garnishes (sesame seeds, herbs). Dress with a light sesame vinaigrette or serve the pan juices from grilling on the side. Lettuce Wrap Variation Cut grilled tempeh into strips and serve in crisp lettuce leaves (butter lettuce, romaine, or iceberg). Add grilled vegetables, fresh herbs, and a small dollop of hoisin sauce or oyster sauce. Guests assemble their own wraps, controlling the amount of sauce. This interactive presentation works beautifully for casual entertaining.

Frequently Asked Questions

Q: What's the best type of tempeh for grilling? A: Choose firm, dense tempeh blocks rather than crumbly ones. Tempeh stored refrigerated for several days becomes firmer and grills better than brand-new tempeh. Different brands vary in density—Indonesian brands tend to be firmer than American brands. Experiment to find your preference. Marinating firms the exterior further, making even softer tempeh grill-ready. Q: Can I grill tempeh without marinating? A: While technically possible, marinating is strongly recommended. The marinade serves several functions: it hydrates the tempeh (preventing drying during grilling), adds flavor, and helps develop the exterior crust. Even a 15-minute quick marinade makes a significant difference compared to plain grilled tempeh. Q: Why is my tempeh sticking to the grill? A: Sticking usually indicates insufficient grill heat or inadequately oiled grates. Ensure your grill is hot enough that water sizzles immediately on contact. Clean your grates thoroughly with a grill brush. Oil the grates generously just before grilling. Finally, avoid moving tempeh until a crust develops—at least 3-4 minutes per side. Q: Can I use an indoor grill pan instead of an outdoor grill? A: Absolutely. Cast iron grill pans work excellently for tempeh. Preheat the pan until very hot (a drop of water should sizzle immediately). Oil the pan lightly and grill tempeh following the same timing—3-4 minutes per side. The results are comparable to outdoor grilling, though you may have less pronounced grill marks and a slightly different char pattern. Q: What if I don't have a meat thermometer for tempeh? A: Tempeh doesn't require a thermometer like meat does. Instead, look for visual cues: distinct grill marks on both sides, slight charring around edges, and a firm exterior when pressed lightly with a finger. The interior should feel slightly soft but not mushy. Experience helps—after grilling tempeh a few times, you'll intuitively know when it's perfectly done. Q: How do I prevent tempeh from becoming too hard and rubbery? A: Over-grilling causes this problem. Stick to 3-4 minutes per side maximum (total 6-8 minutes). Ensure your marinade is applied generously—the moisture helps prevent the interior from drying out. Finally, baste with reserved marinade immediately after grilling to add moisture back to the surface. Tempeh should remain slightly chewy and tender inside, not hard throughout.

Nutritional Information

Per Serving (based on 4 servings):

Calories: 245

Protein: 19g

Carbohydrates: 8g

Fat: 15g

Saturated Fat: 2.5g

Fiber: 4g

Sodium: 480mg

Iron: 3.2mg

Zinc: 2.1mg

Affiliate Disclosure and Equipment Resources

This page contains affiliate links to recommended cookware and ingredients. As an Amazon Associate and participant in other affiliate programs, I earn from qualifying purchases at no additional cost to you. These recommendations are based on practical grilling experience and professional culinary standards. Essential Equipment for This Recipe: Shop Cast Iron Grill Pan on Amazon → Cast iron grill pans heat evenly and retain heat exceptionally well, creating perfect grill marks. They're versatile for indoor and stovetop grilling, lasting generations with proper care. Shop Long-Handle Grill Tongs on Amazon → Long-handled tongs keep your hands safely away from hot grates while providing precise control. Locking designs prevent accidental opening during cooking. Shop Grill Brush on Amazon → Stainless steel grill brushes clean grates effectively, preventing rust and sticking. Quality construction lasts through multiple seasons. Shop Spice Grinder on Amazon → Grinding whole spices immediately before use releases volatile aromatics, creating dramatically superior flavor compared to pre-ground varieties. Shop Organic Tempeh on Amazon → Quality tempeh sourced from reputable brands ensures better flavor and more consistent texture for grilling. Organic varieties often have superior fermentation depth.

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*Last updated: 2026-01-19* *Estimated reading time: 9 minutes | Estimated preparation time: 33 minutes*